Ingredients with Measurements:
- 1 lb. cornmeal
- 1 lb. dried corn kernels
- 1 lb. sausage, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can of kidney beans, drained and rinsed
- 1 can of diced tomatoes
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 tsp. paprika
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 bay leaf
- 6 cups of water
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, add the cornmeal, dried corn kernels, and water. Bring to a boil and then reduce heat to low. Simmer for 30 minutes, stirring occasionally.
2. In a separate pan, cook the sausage until browned. Remove from pan and set aside.
3. In the same pan, sauté the onion and garlic until softened.
4. Add the sausage, onion, and garlic to the pot with the cornmeal and corn kernels.
5. Add the kidney beans, diced tomatoes, green and red bell peppers, paprika, salt, black pepper, thyme, oregano, and bay leaf to the pot. Stir to combine.
6. Simmer the mixture for 1 hour, stirring occasionally.
7. Remove the bay leaf before serving.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour 30 minutes
5. Temperature:
Simmer on low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 350
Total fat: 12g
Saturated fat: 4g
Cholesterol: 35mg
Sodium: 850mg
Total carbohydrates: 45g
Dietary fiber: 10g
Sugar: 6g
Protein: 18g
Substitutions for ingredients:
- Cornmeal can be substituted with polenta or grits.
- Dried corn kernels can be substituted with canned corn.
- Sausage can be substituted with chorizo or bacon.
- Kidney beans can be substituted with black beans or pinto beans.
- Green and red bell peppers can be substituted with any color bell pepper.
Variations:
- Add shrimp or fish for a seafood version.
- Use different types of sausage for different flavor profiles.
- Add more vegetables such as carrots or celery.
Tips and tricks:
- Make sure to stir the pot occasionally to prevent sticking.
- Adjust the seasoning to your taste.
- Add more water if the mixture becomes too thick.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Serve with a side of crusty bread or rice.
Suggested side dishes:
- Grilled vegetables
- Salad
- Fried plantains
Troubleshooting advice:
- If the mixture is too thick, add more water.
- If the mixture is too thin, simmer for longer to reduce the liquid.
Food safety advice:
- Make sure to cook the sausage thoroughly.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cachupa is a traditional dish from Cape Verde, a group of islands off the coast of West Africa. It is a hearty stew made with corn, beans, and meat.
Flavor profiles:
This dish is savory and slightly spicy with a hint of sweetness from the corn.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Portuguese